| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Army times, Family & fr | 1 | Servings | |
INGREDIENTS
| 4 | oz | Waterchestnuts; canned, drained |
| 48 | Tiny shrimp | |
| 1/4 | c | Mayonnaise |
| 1 | tb | Chopped parsley |
| 1/2 | ts | Lemon juice |
INSTRUCTIONS
With a sharp knife, cut each waterchestnut into 3 rounds. Drain shrimp. Combine mayonnaise, parsley and lemon juice. Put a dab of mayonnaise mixture on each chestnut round, secure a shrimp to the top with a toothpick. Yield: Serves 16 Recipe by: The Army Times Magazine/Nov. 13, 1978 Posted to MC-Recipe Digest by "[email protected]" <[email protected]> on Apr 13, 1998
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